Curry Chicken-and-Cider Soup

Ingredients:

1 Tbsp extra-virgin olive oil
1 onion, chopped
1 Tbsp grated fresh ginger
Salt and pepper
2 Tsp curry powder
1 Tsp ground cumin
1 cup apple cider
1 large sweet potato, peeled and cut into 1-inch chunks
1/2 head cauliflower, coarsely chopped (about 4 cups)
1/2 rotisserie chicken, skin and bones discarded and meat shredded

Directions:

1. In a large saucepan, heat the olive oil over medium heat. Add the onion, ginger and 1 teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes. Add the curry powder and cumin and cook, stirring, for 3 minutes. Stir in the cider, scraping the bottom of the pan. Add 4 cups water and the sweet potato and bring to a boil. Add the cauliflower, lower the heat and simmer until the vegetables are tender, about 10 minutes.

2. Using a blender, and working in batches, puree the soup; return to the saucepan. Stir in the chicken and warm through over medium heat; season with salt and pepper.

Makes 4 servings

Recipe from: Rachael Ray magazine - September 2009

Mexican Chicken Lime Soup

Ingredients:

2 Tbsp extra-virgin olive oil
1 onion, finely chopped
6 cloves garlic, thinly sliced
6 skinless, boneless chicken thighs, cut into 1/2-inch pieces
2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
6 cups chicken broth
1/2 cup chopped fresh cilantro
Juice of 2 limes
Salt and pepper
1 hass avocado, thinly sliced lengthwise into 12 pieces
Crushed tortilla chips

Directions:

1. In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper.

2. Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.

Recipe from: Rachael Ray magazine - September 2009

Zuppa Toscana Soup

Ingredients:

1 pound spicy Italian sausage - crumbled
1/2 pound smoked bacon - chopped
1 quart water
2 - 14.5oz cans (about 3-2/3 cups) chicken broth
2 large russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 medium onion - peeled, chopped
2 cups chopped kale or swiss chard
1 cup heavy whipping cream
salt and pepper to taste

Directions:

- In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
- In a skillet over medium-high heat, brown bacon; drain, set aside.
- Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
- Add sausage and bacon to pot; simmer for 10 minutes.
- Add kale and cream to pot; season with salt and pepper; heat through.

Serves: 10
Prep. Time: 35 minutes

Recipe from: UNKNOWN

Roasted Vegetable Chowder

Ingredients:

1 sweet onion, diced
5 cloves of garlic, peeled
2 medium gold potatoes, scrubbed, diced
1 large sweet potato, peeled, diced
2 large carrots, scrubbed, chopped
2 parsnips, peeled, chopped
2 cups chopped cauliflower pieces
5-6 plum tomatoes, halved, seeded
2 Tbsp extra virgin olive oil
1 Tsp fennel seeds
2 Tsp dried thyme
Sea salt and fresh ground pepper, to taste
1 quart of organic vegetable broth
1/2 cup white wine
1 cup plain hemp or coconut milk

Directions:

Preheat oven to 375° F.

Combine the onion, garlic cloves, gold and sweet potatoes, carrots, parsnips, cauliflower and tomatoes in a roasting pan and toss with the olive oil, fennel and thyme. Season with sea salt and fresh pepper, to taste.

Add about a cup of the broth and a half cup of wine to the pan and roast the vegetables for about 45 to 50 minutes, until they are tender. Stir at least once during roasting.

When the veggies are roasted, pour the rest of the broth into a soup pot and bring to a high simmer.

Add the roasted vegetables (including any liquid and all the bits and pieces from the pan). Cover the soup pot and simmer gently for about 10 to 15 minutes.

Using an immersion blender puree the soup.

Add the hemp or coconut milk, stir and taste for seasoning adjustments, and warm through gently. Add more liquid if your soup is thicker than you prefer; if it is too thin, cook a little longer to reduce the liquid.

Recipe from: "glutenfreegoddess" blog - 10/12/08

Pasta Fagioli

Ingredients:

2 cans cannolini beans
1 can 28 ounces crushed tomatoes
1 1/2 cups elbows or small pasta, cooked al dente (I used Tinkyada)
1 chopped onion
3-4 cloves garlic, chopped or put through garlic press
1 can chicken broth, water, or reserved pasta liquid
salt
pepper
basil
olive oil

Directions:

Cook onion and garlic in olive oil over medium to low heat. Cook until soft, not browned. Add tomatoes, beans with liquid, and chicken broth or water to thin to desired consistency. Simmer 20 minutes. Add salt, pepper, and basil to taste. Add pasta.

Don't forget to top with grated cheese and crushed red pepper. This gets better the day after, but don't forget, the pasta will absorb a bunch of the liquid, don't be surprised. And, big tip here in Italian cooking, a lot of the time we use the cooking liquid in the pasta to thin the sauce to the right consistency. It adds a whole heck of a lot more than just water.

Recipe from: "myglutenfreecookbook" blog - 12/14/07

Moroccan Coconut and Chick Pea Soup

Ingredients:

3 cups light tasting vegetable broth
4 cloves garlic, chopped
1 large yam or sweet potato, peeled, diced
1 yellow bell pepper, seeded, cored, diced
2 Granny Smith apples, peeled, cored, diced
1/2 cup chopped roasted green chiles- mild or hot, to taste
1 14-oz. can Muir Glen Fire Roasted Diced Tomatoes
1 15-oz. can chick peas, rinsed, drained
1 14-oz. can coconut milk
1 lime, juiced
1 Tbsp Thai Kitchen curry paste (red or green), or to taste
A pinch cinnamon and cumin
Sea salt and pepper, to taste

Add just before serving:

1-2 tablespoons chopped fresh cilantro or mint
1 cup packed baby greens
Hot red pepper flakes, to taste, if desired

Directions:

Combine all of the ingredients in a slow cooker and cook according to the manufacturer’s instructions for your make and model and personal time frame.

Or if you're in a more hands-on mood, do it the old fashioned way. Throw everything in a pot and cook, covered, over medium heat until the vegetables are tender, about thirty minutes.

Stir in the cilantro or mint, baby greens and hot red pepper flakes. Heat through briefly until the greens soften, and serve.

Karina’s Notes:

We ate this soup as it is, with no embellishments, but it would also be lovely with a dollop of fresh organic yogurt, especially if you serve it with chopped mint or cilantro.

If you are allergic to citrus change out the lime with organic rice vinegar.

Hemp or nut milk works as a substitute for coconut milk; adjust flavors if necessary, to taste.

Serves 4.

Recipe from: "glutenfreegoddess" blog - 9/26/08

Mexican Chicken Soup

Ingredients:

-4 split (2 whole) chicken breasts, bone in, skin on
-Good olive oil
-Kosher salt and freshly ground black pepper
-2 cups chopped onions (2 onions)
-1 cup chopped celery (2 stalks)
-2 cups chopped carrots (4 carrots)
-4 large cloves garlic, chopped
-2 1/2 quarts chicken stock, preferably homemade
-1 (28-ounce) can whole tomatoes in puree, crushed
-2 to 4 jalapeno peppers, seeded and minced
-1 Tsp ground cumin
-1 Tsp ground coriander seed
-1/4 to 1/2 cup chopped fresh cilantro leaves, NOT optional
- 6 (6-inch) fresh white corn tortillas

Directions:

Preheat the oven to 350°F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste.

Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

recipe from: "shutterbean.com" blog - 8/10/09 (she adapted from Ina Garten)

German Potato Soup

Ingredients:

1 pound ground beef, lean
1/2 cup onion, chopped
1/4 Tsp garlic powder or 1 large garlic clove, minced
5-2/3 cups beef broth from the carton
3 to 4 medium potatoes, chopped and DO NOT peel
2 Tsp Worcestershire sauce, optional
1-1/2 Tbsp snipped fresh chives

Directions:

In a large Dutch oven, cook the beef, onion, and garlic until meat is browned. Drain off fat. Add the beef broth, potatoes and Worcestershire if you like. Bring to boiling. Reduce heat; simmer, covered for 15 minutes or until potatoes are tender. Sprinkle with chives.

Makes 4 to 5 servings.

Recipe from: UNKNOWN

Bacon Cheeseburger Soup

Ingredients:

1/4 cup diced onion
2-3 slices of bacon, diced
1 cup beef stock
1/2 pound ground beef
1/4 Tsp cumin
2-4 hardy pinches of red pepper flakes
1-1/2 cups water
4 slices American cheese
1/4 cup instant potatoes
1/4 cup shredded cheddar cheese
1-1/2 cup thinly sliced romaine lettuce
1-2 Tbsp heavy cream
salt and pepper to taste

Directions:

1 - in a large soup pot, saute bacon and onions until bacon is brown and onions are translucent.
2 - add 1/4 cup of beef stock to pan to de-glaze.
3 - in a skillet, brown 1/2 pound of ground beef. Add cumin and red pepper flakes.
4 - Pour the ground meat in with the bacon and onions. Add another 1/2 to 3/4 cup of beef stock and 1-1/2 cups of water - just enough liquid to make it soupy.
5 - Let it simmer for about 10-15 minutes.
6 - Add American cheese one slice at a time to let each melt and dissolve into the liquid.
7 - Stir in 1/4 cup thinly shredded romaine lettuce. Let simmer a few more minutes.
8 - Stir in a Tbsp or two of heavy cream, salt and pepper to taste.
9 - Add some gaur gum or THICKnthin if you want it a little thicker.

Recipe from: UNKNOWN

Chicken Wild Rice Soup

Ingredients:

1/4 cup olive oil
1 finely chopped onion
1/2 cup chopped celery
1 cup sliced carrots
1 8oz container of sliced mushrooms
1 clove garlic, finely minced
1 cup wild rice and rice mix
8 cups chicken broth
1/2 Tsp salt
1/2 Tsp ground black pepper
1/2 Tsp curry powder
1 Tbsp dried parsley
1 pound cooked chicken, ripped in to chunks
6 Tbsp corn starch mixed into 3/4 cup water
1/2 can coconut milk

Directions:

Over medium heat, heat oil in a large sauce pan. Saute onion, celery, and carrots for about 5 minutes. Add mushrooms and garlic and saute for about 2 more minutes. Add rice and saute for one more minute. Put chicken broth into the pan. Stir in salt, pepper, curry powder, and parsley. Bring just to a boil, then reduce heat and let simmer.

When rice is cooked, add chicken and heat through. Next, while stirring soup, slowly pour in the cornstarch/water mixture. Constantly stir until soup is thickened. Stir in the coconut milk.

Recipe from: UNKNOWN

Chicken and Wild Rice Soup

Ingredients:

3 chicken breasts, cooked and shredded
2 14oz cans of chicken broth
1/4 cup uncooked wild rice
3/4 cup shredded carrot
1/4 cup celery, diced
1/3 cup leek, sliced
1/3 Tsp dried thyme
1/4 Tsp black pepper
2 Tbsp butter
2 Tbsp brown rice flour or sweet rice flour
1 cup whole milk
2-3 Tbsp dry white wine

Directions:

In a large Dutch oven, combine chicken broth, carrot, celery, uncooked wild rice, leek, dried thyme, and pepper. Bring to a boil. Reduce heat and simmer for 1 hour or until the rice is tender.

In a medium saucepan, melt butter and then stir in your rice flour. Once the mixture is bubbly (2-3 minutes), slowly stir in your milk. Cook until thickened and bubbly. Slowly add this mixture to the chicken broth/wild rice mixture. Stir in your chicken and white wine. Heat through. Ladle into soup bowls and serve with mixed green salad.

Serves about 4.

Recipe from: UNKNOWN